Green with Envy cocktail


Super bowl 50 is here and this is the perfect little cocktail to serve today. It’s super easy, full of flavor and refreshing.

Ingredients for green vodka:
6 cups vodka
20 mint leaves

Place in vodka and mint in blender. Blend for about 2 minutes. Strain into a pitcher and set aside.

Serves 2
Ingredients for cocktail:
2/4 cups green mint vodka
1-2 tablespoons sweetened lime juice
1/2 cup ginger ale
1/2 cup lemon lime club soda
2/4 cups ice
Lime wedge, garnish optional

Place vodka, ice cubes and lime juice in a shaker. Shake for 2 minutes. Top off with ginger ale and club. Serve with a lime wedge.


2016 Mazda 6 i Touring


I had a ton of running around this week from meetings, events and taking the kids to school, so I was excited to try out the Mazda 6 i grand touring.  It provided me with everything you would need in a mid size car.

This was such a fun vehicle to drive. I was also very impressed with the gas mileage this car got. I ran around the with car all week and all over the place and by the end of the week I still had a 1/4 tank left. The kids loved the sunroof and all the leg room they had. The feature my husband and I agreed on that was total genius is the console-area knob that can control the 7 inch touch screen making it so much easier to control the radio and functions.

Another great feature is a head-up screen called an Active Driving Display. It sits directly in front of the driver, showing you the speed. Driving in the city with this car was great.  The back up camera totally helped when parking in the city. I can’t wait to try other Mazda’s. If you’re looking for a sedan for your family this car is perfect; or if you’re looking for a sporty good looking car this is it.



LED headlights with automatic on/off, Adaptive Front-lighting System, Moonroof with one-touch open, 8-way power driver’s seat with power lumbar adjustment, Variable heated front seats, Bluetooth® hands-free phone and audio capability, Mazda Advanced Keyless Entry System, Rearview camera*, Mazda navigation system, Bose® Centerpoint Surround Sound system with AudioPilot® 2 and 11 speakers (including woofer), Dual-zone automatic climate control system, 19-inch alloy wheels, LED Daytime Running Lights, Auto-dimming rearview mirror with Homelink®, Leather-trimmed seats, Rain sensing windshield wipers


SAFETY FEATURES (which I think is super important with little ones)

Standard safety features include advanced front air bags, front side-impact air bags, side-impact air curtains*, Dynamic Stability Control* with Traction Control System, 4-wheel ABS with Electronic Brakeforce Distribution and Brake Assist, Available Blind Spot Monitoring with Rear Cross Traffic Alert*, Smart City Brake Support*, Smart Brake Support with Collision Warning*, Lane Departure Warning System*, High Beam Control, Mazda Radar Cruise Control with Close Proximity Warning*;


Thanks to Mazda #drivemazda and Driveshop for allowing me to experience this great ride.

Yakitori Boy Valentine’s Day Menu


I had such a great time last night previewing the Valentine’s day menu at Yakitori Boy. This place has amazing food and some of the friendliest staff at a restaurant.

Valentine’s Day is right around the corner, and Philadelphia’s premiere Izakaya karaoke lounge is celebrating the occasion. FromFriday, February 12 through Sunday, February 14, lovebirds can enjoy a specially crafted Valentine’s Day menu at Yakitori Boy (211 N 11th Street). Guests are invited to enjoy a five course prix fixe spread and end the night singing love ballads upstairs at the bar.

For only 38 dollars per person, patrons can start their romantic evening off with either Hama Sui or a Grilled Shrimp Salad, followed by Yakitori Boy’s specialty Heart Sushi Roll. For the third course, choose between fresh Oysters or two Piece Yakitori Skewers.  Guests can choose from Sliced Rib-Eye Steak, Grilled Jumbo Shrimp, Veggie Platter or savory Ginger Chicken Breast. The meal ends on a sweet note with indulgent Grand Marnier tossed fruit salad, sided with a choice of ice cream and whipped cream. These delectable course options are sure to sate any Japas-lover’s palate!

After dinner, guests are invited to relax in the Japas Lounge with a cocktail, and to grab a mic and sing to your favorite song! Reservations for Yakitori Boy’s Valentine’s Day dinner are encouraged. For more information or to book a table,

Be sure to like Yakitori Boy on Facebook, and follow along on Twitter and Instagram for the latest event updates. For press inquiries or to coordinate an interview, please contact Joanie at or at (215) 584-7467. Use the hashtag #EatDrinkSing when talking about Yakitori Boy on social media!

About Yakitori Boy

Proudly recognized as Philadelphia’s first Izakaya and upscale karaoke lounge, Yakitori Boy is known for their relaxed environment and shared-style menu. Izakaya is a Japanese version of a pub, serving a variety of small dishes for snacking while drinking. Yakitori Boy specializes in Yakitori skewers and half sushi rolls, all meant for sharing, which you can find on their happy hour menu.

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Lobster Delight Dip


The Super Bowl is right around the corner. For all of us entertaining, this recipe will be a touchdown. I was super excited to partner up with Lobster from Maine, and Foodiechats on this. I’m a big fan of lobster. Sometimes the lobsters in stores aren’t as fresh as we would like, but Lobster from Maine offers freshness and overnight delivery, providing you with the best. 


2 lobster tails, from lobster from Maine 

1 tablespoon onion powder

1 tablespoon garlic powder 

2 tablespoons lemon juice 

Zest of 1 lemon 

1 8oz package cream cheese, room temperature  

4 tablespoons unsalted butter, melted 

1-2 tablespoons horseradish 

Salt & pepper, to taste 

Parsley, chopped for garnish 

Crumbled bacon for garnish 


Bring a large pot of water to a boil. Season with salt and add lobster tails. Cook for about 6-8 minutes depending on the size of the tails. 

In a large bowl add, lobster tail meat, butter, lemon juice, lemon zest, cream cheese, onion powder, garlic powder, s&p and horseradish. Mix everything together until well incorporated and smooth. Garnish with parsley and bacon 

Parmesan crusted potato wedges


Potato wedges are a perfect side to any dinner dish. Instead of frying my potatoes I went ahead and baked them. But before placing these wedges in the oven I dipped them in Parmesan cheese, yes cheese. I hope you give these a try they will not disappoint. 


3 large potatoes, cut into wedges 

Salt & pepper, to taste 

2 cups Parmesan cheese 

1 tablespoon Italian seasoning 


Preheat oven to 425 F degrees.

In a medium bowl add cheese and Italian seasoning, mix. Cut potatoes into wedges. Dip the potatoes into cheese mix and place on to a baking dish. Sprinkle some salt and pepper over wedges. Place in the oven for 25 minutes until golden brown or until cheese is crispy. 

Check out the other great dishes from this week’s Food Network Blog#comfortfoodfeast below:

Creative Culinary: Bacon and Caramelized Onion Potato Salad
Homemade Delish: Parmesan-Crusted Potato Wedges
Elephants and the Coconut Trees: Stir-Fried Purple Potatoes
Healthy Eats: 6 Better Ways to Eat Potatoes
In Jennie’s Kitchen: Slow Cooked Baked Potatoes
Taste with the Eyes: Flatbread Pizza: Potato, Arugula, Sour Cream, Chives, Olive, Truffle, Lemon
Napa Farmhouse 1885: Mashed Russet and Sweet Potato Casserole
Red or Green: Taco Stuffed Baked Potatoes
The Wimpy Vegetarian: Sweet Potatoes Anna with Apples and Raisins
From My Corner of Saratoga: Air Fried French Fries
FN Dish: 5 Downright Perfect Potato Dish

Italian Cioppino Soup


It’s officially winter, and soup is in full effect in our house. I grew up with my dad making soups all the time, and this was one of them. It’s called cioppino, an Italian American seafood soup or stew. It’s a one pot delight. Enjoy and hope your keeping warm. 


1 lb cod, cut into chunks 

1 lb mussels, scrubbed 

1 lb shrimp, peeled and deveined 

1/4 cup tomato paste 

2 piece celery, chopped

1 1/2 cups dry white wine 

5 cups vegetable stock 

1 bay leave 

5 garlic cloves, minced 

1 28oz can diced tomato 

1 teaspoon crushed red pepper, more or less to taste 

Salt & pepper, to taste 

2 tablespoons extra virgin olive oil 


In a large pot on medium heat add olive oil. Add onions, celery and sauté for about 5 to 6 minutes until translucent. Next add garlic, salt, pepper flakes and tomato paste and diced tomato, cook for about 3 to 4 minutes. Now add the stock, wine and bay leaf. Cover and reduce heat to medium low. Simmer for 25 to 30 minutes so flavors combined. 

Next add mussels to broth and cook for about 5 minutes until mussels begin to open. Finally add shrimp and fish cook for an additional 5 to 6 minutes. Season with additional salt and pepper to taste, stir. 

Serve with a drizzle of olive oil and a slice of Italian bread. 

Check out the other great dishes from this week’s Food Network Blog #comfortfoodfeast below:

The Lemon Bowl: Slow Cooker Posole Rojo
Creative Culinary: Split Pea Soup with Carrots and Ham
Homemade Delish: Italian Cioppino Soup
Taste with the Eyes: Wintery French Lentil Soup with Beef, Carrots, Sherry Vinegar
Elephants and the Coconut Trees: Tomato Soup
Dishing with Divya: Roasted Cauliflower and Carrot Creamy Vegetable Soup
From My Corner of Saratoga: Pressure Cooker Chicken Tortilla Soup
Napa Farmhouse 1885: Roasted Red Bell Pepper Soup (in a slow cooker)
Red or Green: New Mexican Green Chile, Turkey & Posole Soup
The Heritage Cook: Creamy Cheesy Potato Soup (Gluten-Free)
In Jennie’s Kitchen: 14 Sensational Soups
Big Girls Small Kitchen: Winter Squash & Chickpea Ribollita
The Mediterranean Dish: Mediterranean Spicy Spinach Lentil Soup
The Mom 100: Spicy Thai Chicken and Rice Noodle Soup
Healthy Eats: 5 No-Brainers for Improving Chicken Soup
FN Dish: Soup’s On! 5 Warming Must-Make Bowls




Panzanella salad is probably one of my favorites to have anytime during the year. It’s such a versatile salad in which you can add grilled vegetables or roasted veggies. To make it a little bit healthier I went ahead and used a whole wheat sprouted bread. It’s a super easy lunch or dinner to get together in no time. Enjoy! 


1 loaf sprouted bread, cut into thick cubes 

1/2 cup fresh basil, chopped 

2 Tablespoons capers

1 teaspoon lemon zest 

Juice of one lemon 

2 large tomatoes, cut into wedges 

Salt & pepper, to taste 

2 large garlic cloves, minced 

1 cup pearl mozzarella balls

1 1/4 cups extra virgin olive oil 

1 red onion, chopped 

1 14oz can if artichokes quarters 

1 small eggplant, peeled and cubed 


Preheat oven at 375 F degrees 

On a baking sheet add artichokes, onions and eggplant. Season with salt, pepper and drizzle 1/2 cup olive oil. Place in the oven for 35 minutes. 


On medium to high heat in a large skillet add 1/2 cup olive oil. Add bread toss together & let bread toast up on all sides. Once done set aside. 

In a large bowl add lemon juice, lemon zest, salt, pepper, remaining olive oil, tomatoes, garlic, mozzarella and basil. Stir everything together. Next add the bread and roasted vegetables. Toss everything together and serve

Fennel and potato gratin


Most people know about a traditional potato au gratin dish, but I wanted to give this classic a twist and add some fennel.  The results were delicious. If you’re planning on bringing a side dish to a party or just making it for a weeknight meal. Enjoy!

2 large potatoes sliced into 1/4 inch slices or using a mandolin slicer
3 tablespoons unsalted butter, melted
3 tablespoons all purpose flour
1 large garlic clove
1 fennel bulb, sliced into 1/3 inch thick slices or using a mandolin slicer
2 cups milk
1 teaspoon Italian seasoning
1 1/4 cups shredded fontina cheese
1 cup bread crumbs
1/2 cup Parmesan cheese
1/2 cup chopped almonds, optional for garnish

Preheat oven to 375 degrees F.  Smear butter in a 1 quart casserole dish.

In a food processor add flour, salt & pepper, Italian seasoning, milk, garlic and butter. Pulse for 30 seconds, add the cheese and stir together and set aside.

Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Top with the 1/2 of the fennel slices, Season with salt and pepper to taste. Pour 1/2 milk mixture on to potatoes and fennel. Repeat.

Next add breadcrumbs and Parmesan cheese. Place in the oven for 1 1/2 hours.

Top with almonds and serve.


Check out the other great dishes from this week’s Food Network Blog #fallfest below:

Feed Me Phoebe: Butternut Squash Gratin with Gruyere and Pistachios
The Lemon Bowl: Spinach and Artichoke Stuffed Mushrooms
Homemade Delish: Fennel and Potato Gratin
The Mom 100: Broccoli Rabe with Preserved Lemon
Napa Farmhouse 1885: Rye & Roasted Butternut Squash Dressing
Red or Green: Green Beans with Chipotle Butter
The Mediterranean Dish: Shrimp Bruschetta
The Wimpy Vegetarian: Fail-Proof Cheesy Mashed Potatoes
Elephants and the Coconut Trees: Lobster, Artichoke and Spinach Bake
Creative Culinary: Baked Mushrooms in a Parmesan Cream Sauce
Healthy Eats: 7 Holiday Sides That Won’t Spoil Dessert
FN Dish: 5 Indulgent Side Dishes to Deck Your Holiday Table

Anolon Advanced Umber Pots and Pans giveaway


My final giveaway for the holiday season is here.  These pots are perfect for creating all those holiday meals. I love the bronze color of the pots and pans as well. Metal utensil safe Anolon Advanced pots and pans are made of heavy gauge hard anodized aluminum to ensure efficient, even heat distribution for exceptional cooking performance. The revolutionary ergonomic SureGrip– handle, a combination of durable stainless steel and silicone rubber, provides a confident yet soft grip and is oven safe to 400°F. Durable nonstick surfaces inside and out is ideal for both healthy cooking and easy cleanup. Restaurant tested by professional chefs, PFOA-free premium-quality nonstick delivers superior durability that stands up to the rigors of a professional kitchen. The break-resistant, domed-shaped tempered glass lids allow you to monitor food while it cooks, without losing moisture or nutrients. Anolon Advanced cookware offers a sophisticated professional look that will complement every kitchen.

Follow the instructions to enter and good luck. 

All you have to do to enter, is leave a comment at one or more of the following Homemade Delish social pages, or this site.  Good luck everyone.

1. Join Homemade Delish and Anolon on Facebook. Leave a separate comment letting us know you did so.

2. Follow @homemadedelish and @Anolon on Twitter and Instagram @Anolon and @homemadedelish. Leave a separate comment letting us know you are following if you haven’t already.

3. Subscribe to Homemade Delish via email. Leave a separate comment letting us know you subscribe via email. If you haven’t already.

The giveaway is open until Monday, December 21st  at 11:59 p.m. Eastern time. The giveaway is only open to USA residents. Be sure a valid email address is included with your comment(s). Winner will be chosen randomly and announced on this post. We will email the winner and if the winner doesn’t respond in 24 hours, a new winner will be chosen. The prize will be shipped by Anolon. Good luck!